The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.
Cioppino tends to be one of those underrated stews that’s actually really easy to make, making it on your dinner table in less than an hour.
And it’s filled with all the seafood goodness – little neck clams, mussels, cod (or halibut), shrimp and scallops which gets cooked right in that garlicky, tomato-wine-based broth.
All you need to round out this meal is some freshly toasted baguette (or sourdough or french bread) slices to sop up this goodness, leaving zero leftovers behind.
This recipe can also easily be doubled or tripled, making it perfect for when company stops by for dinner.
- 4 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 1 small fennel bulb, cored and diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¾ cup dry white wine
- 1 (28-ounce) can petite diced tomatoes
- 2 cups vegetable stock
- 2 cups clam juice
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 12 little neck clams, scrubbed
- ½ pound mussels, scrubbed and debearded
- 1 pound cod or halibut filets, cut into 3/4-inch pieces
- ½ pound medium shrimp, peeled and deveined
- 8 large sea scallops
- 2 tablespoons chopped fresh parsley leaves
Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
Stir in parsley; season with salt and pepper, to taste.